Chicken Cashel Blue - cooking recipe

Ingredients

4 boneless chicken breast halves
4 ounces cashel blue cheese
1/2 cup all-purpose flour
1 large egg, beaten, with 1 tbs. Milk
1/2 cup fresh white breadcrumbs
2 tablespoons canola oil
2 tablespoons extra virgin olive oil
3 tablespoons shallots, minced
6 ounces white mushrooms, chopped
2 tablespoons Irish whiskey
1/4 cup half-and-half
salt & freshly ground black pepper
fresh watercress (for garnish)

Preparation

Preheat oven to 350\u00b0F Make a horizontal incision in each chicken breast to form a pocket. Cut the cheese into four pieces, and roll each piece into a cylinder shape. Stuff one into each chicken breast pocket.
Put the flour in one shallow dish, the egg wash in another, and the breadcrumbs in a third. Lightly dredge each piece of chicken in the flour, dip in the egg wash, and then cover with bread crumbs. Refrigerate for15 minutes.
In a large skillet over medium heat, heat the canola oil. Cook the chicken for 3-5 minutes on each side, or until lightly browned. Transfer to casserole dish and bake for 10-15 minutes while preparing the sauce.
In another skillet over medium heat, heat the olive oil. Add the shallot and mushrooms and cook for 3-5 minutes, or until soft but not browned. Add the whiskey and cook for 2-3 minutes, or until slightly reduced, Stir in the half-and-half, season to taste with salt and pepper, and cook for 2-3 minutes longer, or until smooth.
To serve, place a chicken breast in the center of each of 4 plates spoon the sauce over the top. Garnish with the watercress.